[Food cravings and aversions in pregnant women in the Buenos Aires Conurban, Argentina]. / Antojos y aversiones alimentarias en gestantes del Conurbano Bonaerense, Argentina.

INTRODUCTION: Pregnant women often experience food aversions and cravings, of which little is known about their characteristics and consequences. The objective was to know the prevalence of food cravings and aversions, the characteristics of the pattern of foods that are craved or avoided, and the reasons behind their presence. METHODS: Observational, descriptive and cross-sectional study. A validated questionnaire was applied to 370 pregnant and postpartum women in public hospitals. Maternal and neonatal variables were measured with descriptive statistics and those associated with the phenomena under study were identified using logistic regression models and cluster analysis using the multivariate technique. RESULTS: A presence of cravings from 71 to 80% and aversions from 55 to 65% was detected. The most craved foods were fruits and sweet foods and the most avoided meats and mate. The maternal characteristics predictive of cravings were: being younger (OR 0.94), vomiting (OR 2.23), and having gained more weight than expected were negatively associated with the presence of cravings (OR 0.44). The variables associated with the aversions were the absence of a history of hypertension (OR 0.13), a history of macrosomia (OR 2.70), nausea (OR 1.86) and complications during pregnancy (OR 2.23). DISCUSSION: This work allowed to characterize food cravings and aversions during pregnancy and to know their high frequency.

Introducción: Las gestantes suelen experimentar aversiones y antojos alimentarios, de los cuales se conocen poco sus características y consecuencias. El objetivo fue conocer la prevalencia de los antojos y aversiones alimentarias, las características del patrón de alimentos que son antojados o evitados y los motivos que subyacen ante su presencia. Métodos: Estudio observacional, descriptivo y transversal. Un cuestionario validado se aplicó a 370 embarazadas y puérperas en hospitales públicos. Las variables maternas y neonatales se midieron con estadísticas descriptivas y se identificaron aquellas asociadas a los fenómenos en estudio empleando modelos de regresión logística y un análisis por clusters utilizando la técnica multivariante. Resultados: Se detectó una presencia de antojos del 71 al 80% y de aversiones del 55 al 65%. Los alimentos más antojados fueron las frutas y los alimentos dulces y los mayormente rechazados las carnes y el mate. Las características maternas predictoras de antojos fueron: tener menor edad (OR 0.94), vómitos (OR 2.23), y el haber ganado más peso de lo esperado se asoció negativamente con la presencia de antojos (OR 0.44). Las variables asociadas a las aversiones fueron la ausencia de antecedentes de hipertensión (OR 0.13), antecedentes de macrosomía (OR 2.70), náuseas (OR 1.86) y complicaciones durante el embarazo (OR 2.23). Discusión: Este trabajó permitió caracterizar los antojos y aversiones alimentarias durante el embarazo y conocer su elevada frecuencia.

Antojos y aversiones alimentarias en gestantes del Conurbano Bonaerense, Argentina / Food cravings and aversions in pregnant women in the Buenos Aires Conurban, Argentina

Resumen Introducción : Las gestantes suelen experimentar aversiones y antojos alimentarios, de los cuales se cono cen poco sus características y consecuencias. El objetivo fue conocer la prevalencia de los antojos y aversiones alimentarias, las características del patrón de alimentos que son antojados o evitados y los motivos que subyacen ante su presencia. Métodos : Estudio observacional, descriptivo y trans versal. Un cuestionario validado se aplicó a 370 embara zadas y puérperas en hospitales públicos. Las variables maternas y neonatales se midieron con estadísticas descriptivas y se identificaron aquellas asociadas a los fenómenos en estudio empleando modelos de regresión logística y un análisis por clusters utilizando la técnica multivariante. Resultados : Se detectó una presencia de antojos del 71 al 80% y de aversiones del 55 al 65%. Los alimentos más antojados fueron las frutas y los alimentos dulces y los mayormente rechazados las carnes y el mate. Las características maternas predictoras de antojos fueron: tener menor edad (OR 0.94), vómitos (OR 2.23), y el haber ganado más peso de lo esperado se asoció ne gativamente con la presencia de antojos (OR 0.44). Las variables asociadas a las aversiones fueron la ausencia de antecedentes de hipertensión (OR 0.13), antecedentes de macrosomía (OR 2.70), náuseas (OR 1.86) y complica ciones durante el embarazo (OR 2.23). Discusión : Este trabajó permitió caracterizar los an tojos y aversiones alimentarias durante el embarazo y conocer su elevada frecuencia.

Abstract Introduction : Pregnant women often experience food aversions and cravings, of which little is known about their characteristics and consequences. The objective was to know the prevalence of food cravings and aver sions, the characteristics of the pattern of foods that are craved or avoided, and the reasons behind their presence. Methods : Observational, descriptive and cross-sec tional study. A validated questionnaire was applied to 370 pregnant and postpartum women in public hospi tals. Maternal and neonatal variables were measured with descriptive statistics and those associated with the phenomena under study were identified using logistic regression models and cluster analysis using the mul tivariate technique. Results : A presence of cravings from 71 to 80% and aversions from 55 to 65% was detected. The most craved foods were fruits and sweet foods and the most avoided meats and mate. The maternal characteristics predictive of cravings were: being younger (OR 0.94), vomiting (OR 2.23), and having gained more weight than expected were negatively associated with the presence of cravings (OR 0.44). The variables associated with the aversions were the absence of a history of hypertension (OR 0.13), a history of macrosomia (OR 2.70), nausea (OR 1.86) and complications during pregnancy (OR 2.23). Discussion : This work allowed to characterize food cravings and aversions during pregnancy and to know their high frequency.

Experiences and Preferences of Opioid-Use-Disorder Patients Who Switched from Brand to Generic Buprenorphine/Naloxone Films: A Case Series.

PURPOSE: Differences in the suppression of withdrawal symptoms have been observed in opioid-use-disorder (OUD) patients who were switched from Suboxone (the brand name of buprenorphine/naloxone sublingual films) to either 1 of 2 generic versions. These descriptive observations evidence the need to further assess the use of these generics and its impact on the adherence to and outcomes of OUD treatments. The objective of this case series was to describe patient and provider experiences, perceptions, and preferences when said patients were abruptly switched from Suboxone to one of the generic versions manufactured by Sandoz or Alvogen. PATIENTS AND METHODS: A retrospective chart review of 24 Suboxone-maintained OUD patients from a single clinic who were forced to switch to a generic was performed to collect withdrawal and craving symptoms that occurred after the switch, as well as toxicology results and changes in dose (documented by the provider). RESULTS: The medical records of 9 (37.5%) of the 24 patients showed that they were suffering from withdrawal symptoms and/or cravings, had had their doses adjusted, and/or had had a positive urine toxicology screen. All 9 subjects communicated a preference for the brand formulation over that of either of the generic versions; few expressed a preference for one generic formulation over the other. None of patients were able to switch back to the brand formulation, nor were any of them able to choose the generic that worked best for them. Insomnia, muscle pain, and gooseflesh skin were the most common withdrawal symptoms reported by the patients using the generics. Better outcomes were observed in patients who received a buprenorphine dose increase (2 mg) to suppress the withdrawal symptoms experienced while using the generics. CONCLUSION: Our study serves as a reference to prescribers regarding approaches (eg, a small dose adjustment) that may potentially encourage OUD treatment adherence and even improve outcomes in patients who appear to be decompensating after the brand-to-generic switch.

Intense craving for appetizing foods: validation and standardization of the Food Cravings Questionnaire-Trait in Mexico.

INTRODUCTION: Food craving is a motivational and physiological response for eating specific foods, mainly with high caloric content. To assess food craving, self-reports, inventories and questionnaires are used. The Food Cravings Questionnaire-Trait is multi-dimensionally structured and has been validated in several countries, since it is sensitive and adaptable to contextual-cultural changes. OBJECTIVES: To validate and standardize the Food Cravings Questionnaire-Trait in adults of Mexico City. METHOD: Non-experimental, cross-sectional, randomized study of 1059 subjects of both genders, between 18 and 84 years of age; 71.86 % of the female gender. Psychometric properties were examined with exploratory and confirmatory factor analyses. RESULTS: The domains of the questionnaire were reduced and the items were reorganized differently from the original version. The confirmatory factor analysis showed an adequate fit and acceptable standardization of factors. High internal consistency was found for the global questionnaire (a = 0.973 and rho = 0.975) for each one of the domains. CONCLUSION: This study determines the viability of the Food Cravings Questionnaire for the population of Mexico City.

INTRODUCCIÓN: El food craving o "ansia por comer" es una respuesta motivacional y fisiológica por comer alimentos específicos, principalmente con alto contenido calórico. Para evaluarlo se usa, entre otros, el Food Craving Questionnaire Trait, estructurado multidimensionalmente y validado en diversos países, el cual ha mostrado ser sensible y adaptable a los cambios contextuales-culturales. OBJETIVOS: Validar y estandarizar el Food Craving Questionnaire-Trait en adultos de la Ciudad de México. MÉTODO: Estudio no experimental, transversal y aleatorizado de 1059 sujetos de uno y otro sexo, entre 18 y 84 años; 71.86 % del sexo femenino. Se examinaron propiedades psicométricas con análisis factoriales exploratorios y confirmatorios. RESULTADOS: Se redujeron los factores del cuestionario y los ítems se reorganizaron de forma diferente al original. El análisis factorial confirmatorio mostró ajuste adecuado y estandarización aceptable de los factores. Se encontró alta consistencia interna para el cuestionario global (a = 0.973 y rho = 0.975) para cada uno de los factores. CONCLUSIÓN: Este estudio determina la viabilidad del Food Craving Questionnaire para población de la Ciudad de México.

Deseo intenso por alimentos apetecibles: validación y estandarización del Food Craving Questionnaire-Trait en México / Intense craving for appetizing foods: validation and standardization of the Food Cravings Questionnaire-Trait in Mexico

Resumen Introducción: El food craving o “ansia por comer” es una respuesta motivacional y fisiológica por comer alimentos específicos, principalmente con alto contenido calórico. Para evaluarlo se usa, entre otros, el Food Craving Questionnaire Trait, estructurado multidimensionalmente y validado en diversos países, el cual ha mostrado ser sensible y adaptable a los cambios contextuales-culturales. Objetivos: Validar y estandarizar el Food Craving Questionnaire-Trait en adultos de la Ciudad de México. Método: Estudio no experimental, transversal y aleatorizado de 1059 sujetos de uno y otro sexo, entre 18 y 84 años; 71.86 % del sexo femenino. Se examinaron propiedades psicométricas con análisis factoriales exploratorios y confirmatorios. Resultados: Se redujeron los factores del cuestionario y los ítems se reorganizaron de forma diferente al original. El análisis factorial confirmatorio mostró ajuste adecuado y estandarización aceptable de los factores. Se encontró alta consistencia interna para el cuestionario global (a = 0.973 y rho = 0.975) para cada uno de los factores. Conclusión: Este estudio determina la viabilidad del Food Craving Questionnaire para población de la Ciudad de México.

Abstract Introduction: Food craving is a motivational and physiological response for eating specific foods, mainly with high caloric content. To assess food craving, self-reports, inventories and questionnaires are used. The Food Cravings Questionnaire-Trait is multi-dimensionally structured and has been validated in several countries, since it is sensitive and adaptable to contextual-cultural changes. Objectives: To validate and standardize the Food Cravings Questionnaire-Trait in adults of Mexico City. Method: Non-experimental, cross-sectional, randomized study of 1059 subjects of both genders, between 18 and 84 years of age; 71.86 % of the female gender. Psychometric properties were examined with exploratory and confirmatory factor analyses. Results: The domains of the questionnaire were reduced and the items were reorganized differently from the original version. The confirmatory factor analysis showed an adequate fit and acceptable standardization of factors. High internal consistency was found for the global questionnaire (a = 0.973 and rho = 0.975) for each one of the domains. Conclusion: This study determines the viability of the Food Cravings Questionnaire for the population of Mexico City.

Want, need and habit as drivers of smoking behaviour: A preliminary analysis.

BACKGROUND AND AIMS: Models of tobacco smoking behaviour propose that anticipated pleasure or satisfaction, the need to alleviate a nicotine-induced drive state and a stimulus-driven impulse potentially play an important role. This study aimed to provide a preliminary assessment of how far urges to smoke are reported by smokers and whether the strength of such urges prior to a quit attempt predicts short-term success at quitting. METHODS: In a prospective study, 566 smokers attending a treatment programme to help smokers quit completed a written questionnaire covering frequency of different types of urge to smoke (automatic impulse - 'automatic urges', anticipated pleasure - 'pleasure urges', and fulfilling a need - 'need urges'). They were asked to rate this for whichever of these urges was dominant for them. The questionnaire also assessed daily cigarette consumption, time to first cigarette of the day, age and gender. Carbon monoxide verified smoking status was recorded at 1 and 4weeks after the target quit date. FINDINGS: A total of 47.9% (271) of smokers reported that automatic urges were dominant, 21.7% (123) reported pleasure urges to be dominant, and 30.4% (172) reported need urges to be dominant. The strength of automatic urges predicted abstinence at both 1week (OR=0.74, p=0.005, 95%CI=0.60-0.92) and 4weeks (OR=0.73, p=0.008, 95%CI=0.59-0.92). Associations between other urge types and abstinence were not statistically significant. CONCLUSIONS: A substantial proportion of smokers attending a clinic for help with quitting report that their dominant urges to smoke occur without any anticipation of pleasure or relief and the strength of the automatic urges predicts failure to sustain abstinence following a quit attempt.

Food cravings among Brazilian population.

This study aimed to develop and validate a Brazilian version of the Food Craving Inventory (FCI-Br), adapted to the cultural-gastronomic context of Brazil, and to explore this behavior among adult Brazilians. The Study 1 population consisted of 453 adults from all regions of Brazil. Participants responded to a preliminary form of the instrument online. Exploratory factor analysis revealed an FCI-Br presenting 23 items and three factors: High Fat, Sweet Food and Traditional Meal. The FCI-Br overall reliability was considered adequate (α = 0.82), as were each of the sub-scales. The food items receiving higher average scores from the application of the instrument were chocolate (3.14 ± 1.28; women) and bread (2.94 ± 1.44, men). A significant association was observed between the specific-craving for Sweet Food and female respondents. Most participants reported experiencing more frequent episodes of food craving when alone (68.0%; n = 391) and during the afternoon (32.2%; n = 127) or evening (43.8%; n = 173) hours. Application of the FCI-Br in a population of 649 university students (Study 2) demonstrated a good adjustment of the model developed according to the Confirmatory factor analysis (χ2/gl = 2.82, CFI = 0.94; TLI = 0.93; RMSEA = 0.06). The current findings indicate that the FCI-Br has adequate psychometric properties to measure craving behavior with respect to specific food groups in the resident population of Brazil. The results of this study also shed light on the importance of considering the cultural diversity of a population when investigating eating behaviors.

Eating Behaviors in Cuban Adults: Results from an Exploratory Transcultural Study.

This study aims to investigate eating behaviors in Cuban adults and compare them with those of a developed Western country, Italy. The study also aimed to determine the overall accuracy of a predictive model intended to define variables which could be used to discriminate between nationalities. Participants were 283 normal weight individuals from Cuba (n = 158) and Italy (n = 125). Italians had higher scores for restrained eating on the questionnaire than Cubans with a considerable effect size. This trend was also found for emotional eating and binge eating, as well as number of current dieters, despite the fact that effect sizes were small. On the other hand, Cubans, when compared to Italians reported higher scores for food thought suppression with reward responsiveness and restrained eating emerging as significant predictors of between-country differences. To conclude, eating behaviors in Cubans could be different from those reported in European countries, perhaps as a consequence of Cuba's recent history.

Brazilian version of food cravings questionnaires: Psychometric properties and sex differences.

The Food Cravings Questionnaires, State (FCQ-State) and Trait (FCQ-Trait), are commonly used to assess food-craving behavior. This study aimed to develop and validate the Brazilian version of these questionnaires, and to explore potential gender differences in the trait version scores. Data were collected from (n = 611) undergraduate students. Confirmatory factor analysis was conducted to examine the questionnaires structure, and construct validity was assessed. The FCQ-State-Br and FCQ-Trait-Br presented good psychometric properties, adequate model fit, and internal consistency, in general and by gender. A conservation of original structure of the Food Cravings Questionnaires was verified in the Brazilian versions. A good performance in the evaluations concerning the discriminant and convergent validity seem to corroborate these structures. Overweight individuals showed an increase in food-craving behavior. In females, this increase occurred in the guilt dimension, whereas in males, the increase was in the lack of control dimension. In addition, female dieters presented higher scores on the guilt dimension compared with female non-dieters. FCQ-State-Br and FCQ-Trait-Br constitute valid instruments for measuring food-craving behavior in the Brazilian population. Moreover, these findings suggest that food cravings may be an important aspect to be considered in clinical management of overweight individuals, and may require a sex-specific approach.

Exploring the factor structure of the Food Cravings Questionnaire-Trait in Cuban adults.

Food cravings refer to an intense desire to eat specific foods. The Food Cravings Questionnaire-Trait (FCQ-T) is the most commonly used instrument to assess food cravings as a multidimensional construct. Its 39 items have an underlying nine-factor structure for both the original English and Spanish version; but subsequent studies yielded fewer factors. As a result, a 15-item version of the FCQ-T with one-factor structure has been proposed (FCQ-T-reduced; see this Research Topic). The current study aimed to explore the factor structure of the Spanish version for both the FCQ-T and FCQ-T-reduced in a sample of 1241 Cuban adults. Results showed a four-factor structure for the FCQ-T, which explained 55% of the variance. Factors were highly correlated. Using the items of the FCQ-T-reduced only showed a one-factor structure, which explained 52% of the variance. Both versions of the FCQ-T were positively correlated with body mass index (BMI), scores on the Food Thoughts Suppression Inventory and weight cycling. In addition, women had higher scores than men and restrained eaters had higher scores than unrestrained eaters. To summarize, results showed that (1) the FCQ-T factor structure was significantly reduced in Cuban adults and (2) the FCQ-T-reduced may represent a good alternative to efficiently assess food craving on a trait level.